Sauteed Soft-Shell Crabs Chi Kit Wong, The Flower Drum
- Total Time
- 20 minutes
- Rating
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Ingredients
- 5medium-size soft-shell crabs
- 1egg white beaten
- Pinch of white pepper
- 1½tablespoons of cornstarch plus 3 tablespoons
- 3½ to 4cups peanut oil
- 3slices of fresh ginger, flattened with blade of cleaver and cut into tiny juliennes
- 4cloves garlic, minced
- 1scallion, minced
- 1teaspoon sweet red pepper, minced
- 1teaspoon sweet green pepper, minced
- 1tablespoon sugar
- 2teaspoons dark soy sauce
- 1teaspoon white vinegar
- 2teaspoons cornstarch
- 1½tablespoons dry white wine
The Crabs
The Sauce
Nutritional analysis per serving (4 servings)
507 calories; 34 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 11 grams polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 33 grams protein; 676 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Crabs are usually sold cleaned and iced; if not, to clean them: with sharp knife cut off apron and flap that folds under rear body. Turn crab over and cut off facial parts at point just back of eyes. With knife fold back covering at points of back and remove spongy material from gills. Wash in cold water and pat dry.
- Step 2
Combine all sauce ingredients in bowl and reserve.
- Step 3
In large bowl coat crabs with mixture of beaten egg, white pepper and 1½ tablespoons of cornstarch. When coated, dust thoroughly with remaining cornstarch until almost white.
- Step 4
Heat wok over high heat and add peanut oil. When wisp of white smoke appears, place crabs in oil and fry until crisp. Remove from oil. Let oil get hot again and place crabs in oil a second time and fry until quite crisp. Remove and drain.
- Step 5
Drain oil from wok. Place wok back on heat and when residue of oil heats add ginger, garlic, scallions and peppers and stir for about 40 seconds. Add crabs and mix well. Add sauce and mix all ingredients until crabs are thoroughly coated. Remove from wok and serve immediately.
Private Notes